Caprese Salad with Balsamic Olive Oil Foam

Update a classic caprese salad with a beautiful reinterpretation. The foam is a blend of high quality olive oil and balsamic vinegar for a balanced flavor profile that melds perfectly with the fresh mozzarella and tomatoes. The foam is stabilized to hold for service.

Difficulty

Intermediate

Ingredients

250g Olive Oil
200g Water
50g Balsamic Vinegar
20g Mono and Diglyceride Flakes
1.25g Polysorbate 80
~ 25 Mozzarella Pearls
~ 25 Cherry Tomatoes
~ 15 Basil Leaves
Optionally – Balsamic Pearls

Equipment

Timing

Active Time: 15 Minutes
Total Time: 30 Minutes

Yield

~5 Portions

Prepare Olive Oil

Weigh out olive oil and place in a pot over low heat.

Sprinkle M&D flakes into olive oil and stir occasionally until M&D flakes are fully melted into the oil. Set aside.

Prepare Balsamic Vinegar

In a blender combine water and balsamic vinegar. Drizzle in polysorbate 80 and blend.

Slowly pour olive oil into the water balsamic mixture, while blending on low.

Charge with N2O and Serve

Pour the mixture into the gourmet whip plus, secure the lid, and screw the steel tip on. Then charge the foam with two nitrogen charges. The foam will be ready to plate now.

To plate, scatter mozzarella balls, cherry tomatoes, and torn basil leaves around a plate. Add dollops of foam in between and garnish with balsamic pearls.

Recipe Name

Basil and Balsamic Pearl Stuffed Burrata

Author Name

Modernist Pantry

Published On

2023-04-25

Preparation Time

0H15M

Total Time

0H30M

Average Rating

Based on 1 Review(s)

2 Comments.

Michael Jensen
April 25, 2023 12:20 pm

I may need to try this recipe with garlic olive oil with the balsamic mixture.
- Janie Wang
  April 25, 2023 2:33 pm
  
  It’ll be great!

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